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METHI MURG Recipe | Main Course Recipe by MANALI |
| INGREDIENTS | FOR THE CHICKEN:
1 KG CHICKEN CUT INTO 8 PIECES
1 CUP THICK CURDS, WHISKED
3 TABLESPOONS GINGER PASTE
3 TABLESPOONS GARLIC PASTE
SALT TO TASTE.
FOR THE MASALA:
2 CUP ONIONS, FINELY CHOPPED
1 CUP TOMATOES, FINELY CHOPPED
4 GREEN CHILLIES, FINELY CHOPPED
1 TEASPOON DHANIA POWDER
1 TEASPOON TURMERIC POWDER
1 TEASPOON CHILLI POWDER
1 TEASPOON GARAM MASALA
2 TABLESPOONS KASURI METHI
3 TABLESPOONS OIL.
FOR THE GARNISH:
4 TABLESPOONS CHOPPED CORIANDER. | METHOD | FOR THE CHICKEN:
CLEAN AND CUT THE CHICKEN AND KEEP ASIDE. IN A BIG BOWL ADD CURDS, GINGER PASTE, GARLIC PASTE AND SALT AND MARINATE CHICKEN IN THIS MIXTURE FOR AT LEAST 1 HOUR.
FOR THE MASALA:
HEAT OIL ADD ONIONS AND STIR THEM TILL THEY BECOME GOLDEN BROWN. THEN ADD TOMATOES, GREEN CHILLIES, CORIANDER POWDER, TURMERIC POWDER, CHILLI POWDER, GARAM MASALA, AND STIR TILL THE OIL SEPARATES FROM THE MASALA.
THEN ADD THE MARINATED CHICKEN AND KASURI METHI AND COOK THE CHICKEN PROPERLY. SERVE HOT GARNISHED WITH CORIANDER.
A TANGY CHICKEN, FLAVOURED WITH KASURI METHI IS AN ALL TIME FAVOURITE. SERVE THIS CHICKEN WITH ROTIS OR PARATHAS FOR A SATISFYING MEAL. |
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